Abstract: To investigate the effects of wheat antifreeze protein (WAFP) on the qualities of frozen dough and Chinese steamed bread subjected to different freeze-thaw cycles, dough supplemented with 0.5% WAFP and control group without WAFP were subjected to 2-10 freeze-thaw cycles. Indicators including dough fermentability, rheological properties, microstructure, moisture distribution, as well as the specific volume, texture and volatile flavor compounds of Chinese steamed bread were assessed. The results demonstrated that compared with the control, dough with added WAFP showed better fermentation volume after repeated freeze-thaw treatments. After 10 freeze-thaw cycles, the fermentation volume was improved by 59.65% compared with the control group. The decreasing ranges of storage modulus (G') and loss modulus (G″) were reduced; cracks in microstructure decreased; after 2, 4, 6, 8 and 10 freeze-thaw cycles, bound water proportion increased by 0.16%, 0.18%, 0.91%, 1.13%, and 1.40%, respectively (P < 0.05). Chinese steamed bread made from WAFP-containing dough had lower hardness, improved textural properties including adhesiveness and cohesiveness, the formation of undesivable flavor compounds is inhibited.meanwhile the composition and content of volatile flavor substances tended to be stable. In conclusion, wheat antifreeze proteins effectively inhibit ice crystal growth and recrystallization, maintain the integrity of the gluten network, thereby improving the freeze-thaw stability of frozen dough and Chinese steamed bread, as well as the processing quality of frozen dough and cooking quality of Chinese steamed bread. This study provides a theoretical basis for the application of WAFPs in the production of frozen dough and Chinese steamed bread.